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Eggless banana cake

Ingredients

200 g plain flour/self-raising flour

1 tsp baking soda

100 g butter/margarine

100 g sugar

50 g walnuts, crushed

2 ripe bananas

1 tsp vanilla extract

50 ml milk/water

Method (refer to http://mummyrecipes.blogspot.com/2006/10/banana-cake.html )

(Note:
1) If using self-raising flour, omit baking powder.
2) Mixture will become abit thick, add milk/water and blend well.
3) Overall cake texture will turn up to be slightly loose when cut, due to NO EGG to bind 'everything' together. )

Cheesecake (eggless)

Ingredients

(serve 4)

125 g butter biscuits, crumbled

50 g butter, melted

500 g white cheese

100 g sugar

1 baking tin 26 cm

Method

1. Preheat oven 150 degree or gas marked 2.

2. Pour the melted butter over the biscuit crumbs and mix them together. Now take the baking tin and spoon in the biscuit and butter mix. Even it out while pressing it down into the tin to make the base for the cheesecake.

3. Add the sugar to the cheese, then using a hand whisk blend the ingredient together.

4. Pour the mixture over the biscuit base and give it a quick shake to even it out.

5. Place the tin in the centre of the oven and bake the cheesecake for 25 minutes.

6. After 25 minutes, reduce temperature to 130 degree or gas marked 1. Bake the cheesecake for a further 40 minutes until set.

7. Check that the cheesecake is set by gently shaking it and remove it from the oven.

8. Leave it to cool, and put to the fridge to chill (taste nicer).

Apple Crumble

Ingredients

(serve 4)

2 cooking apples

150 g white sugar

200 g plain white flour

120 butter

1 clove or cinnamon stick

Method

1. Firstly peel and core the apples and roughly dice them into chunks.

2. Put the apple chunks into pan, add 3/4 of sugar, the cinnamon stick or clove and cover.

3. Allow to stew gently for 1/2 hour. Stirring occasionally with the wooden spoon. Keep checking as they can easily burn at the beginning.

4. Check that the fruit is cooked by mashing it a bit with wooden spoon. The apples should be soft but not pureed.

5. Put the apples into a serving dish and allow to cool.

6. Mix the white flour, remaining sugar and butter with your fingers in a bowl until it becomes like a breadcrumbs consistency.

7. Set the temperature of the oven to 150 degrees or gas 2.

8. Cover the stewed apples with the crumble topping without pressing down.

9. Bake for about 40 minutes or until crumble is golden brown and crunchy.

10. Spoon a helping of apple crumble into a dish and serve with cream or ice cream.

(suggestion ~ alternatively can replace fruit by pineapple or strawberry or any fruit of your choice)

(cooking apples ~ probably refers to non-crunchy apples, as less crunchy seems to cook much faster than crunchy)

Croissant Bread Pudding

Ingredients

(serve 4-5)

4 big croissants/8 small croissants

175 ml milk

200 ml cream

1/2 vanilla pod

2 egg yolks

1 egg

60 g sugar

40 g raisins

1 L baking tin

Method

1. Preheat oven at 160 degrees or gas marked 3.

Roughly tear the croissants into pieces, put them in a bowl and add raisins.

2. Start with the vanilla bean. Make an incision downt he centre, scrape the pulp out and put in a saucepan.

3. Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.

4. Put the egg and yolks in a bowl, add the sugar and begin whisking. Mix a little hot milk, pour it all back into the saucepan and mix thoroughly.

5. Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like 15 minutes.

6. Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed. Place the tin in the centre of the oven and bake for 30-35 minutes.

7. To check that the pudding is done, insert a knife into the centre. If when removing it is slightly wet then the pudding is ready as the centre should remain moist.

8. Serve the pudding either hot or cold with fresh cream or ice cream.

Sour vegetable dish

Ingredients

1 packet of kiam chye

2 big tomatoes

2 pieces of firm beancurd

salt

Method

1. Rinse and chop kiam chye & tomatoes into pieces.

2. Cube firm beancurd. Pan fried beancurd to slight brown. Drain and set aside.

3. Saute some ginger minced, toss in the chopped kiam chye and fry for 2 minutes.

4. Stir in the chopped tomatoes and mixed for another 1-2 minutes.

5. Add in the brown beancurd cubes, seasoning to taste. Pour some water and simmer for a few minutes.

6. Off fire and serve hot.

Soja mince gravy

Ingredients

(serve 4)

2 cups of cooked rice

5-6 tbsp preserved radish (cai po)

125 g soja mince (xiao dou li)

1 piece of beancurd sheet - crushed

dark soya sauce

po lu gu seasoning

pepper and sesame oil

some fresh chopped coriander

water

Method

1. Saute some ginger chopped in a pot. Stirred in the preserved radish and fry for 2 minutes.

2. Pour water to form gravy. Add in the soya mince and crushed beancurd sheet.

3. Add in the dark soya sauce and the rest of the seasonings.

4. Lower fire, cover lid and simmer for another 10 minutes.

5. Put rice on serving plate, ladle over some gravy. Sprinkle with chopped coriander and chilli slice. Serve immediately.

Apple Pie

Ingredients

(serve 6-8)

8 apples peeled, cored & sliced

80 g sugar

100 g butter/margarine

1 tsp cinnamon

1 packet ready made crust pastry

Method

1. Preheat oven to 230 degrees or gas number 8.

2. Mixed sugar and cinnamon together and set aside.

3. Make the pie ~ layer the bottom of the baking dish with some sliced apples. Sprinkle over the cinnamon sugar mix, then add another layer of apples. Gently push the apples down and then sprinkle over more of the sugar mix. Keep layering and sprinkling until the dish is full.

4. Finally dot knobs of butter around the dish.

5. Lay the pre-rolled crust pastry over the dish and lightly push down the edges of the pastry with your fingertips ~ a technique known as crimping. Trim away any excess pastry and finally make roughly 8 small horizontal incisions in the pastry to help the pie breathe.

6. Place the pie in the bottom of the oven and bake for 10 minutes. Leave the heat 175 degrees or gas 3 and bake for further 35-40 minutes.

7. When the pastry is golden brown all over, remove the pie from the oven. Cut and serve.